With lobster risotto with champagne
Instructions
Peel and finely chop shallots.
In a saucepan, melt butter and 30 g shallots saucepan for five minutes.
Cut lengthwise lobster tails and extract the pulp out of the shell.
Cut it into small pieces and add to Sauté shallots.
Cook for two minutes.
Squirt with a spoonful of cognac and let it evaporate.
Drain the lobster meat with a slotted spoon and keep it aside in warm.
Pour the rice into the saucepan with the sauce and let it toast.
Sprinkle with half a glass of sparkling wine and cooking the risotto dishes combining the boiling broth and last remaining spumante.
Place in saucepan with the risotto, the flesh of lobster and perfumed with two tablespoons of shredded chives.
When the rice is almost cooked, break the lobsters claws and extract the pulp.
In a skillet, melt 20 g of butter and skip the pulp of chele with cognac.
Salt Them.
Transfer the risotto in a hot tureen and guarnitelo with the claws and their sauce.
Brought immediately into individual dishes tableware previously heated.
Ingredients and dosing for 4 persons
- 320 g of rice
- 20 cl of dry sparkling wine
- 80 cl of vegetable broth
- 2 frozen boiled lobsters
- 2 shallots
- 1 bunch of chives
- 3 tablespoons of cognac
- 50 g of butter
- 1/2 tablespoon of tomato paste
- Pepper